Versatile Stir Fry Meal

Ingredients

• 2 tbsp Cornstarch (for slurry)
• 0.25 cup Soy Sauce (regular or low‑sodium)
• 3 tbsp Brown Sugar (packed)
• 1 tbsp Rice Vinegar
• 0.25 tsp Ground Ginger (dry ground ginger)
• 1 tsp Minced Garlic (jarred minced garlic)
• 1 pinch Crushed Red Pepper Flakes
• 0.5 can Water Chestnuts (drained, half of a standard 8‑oz can)
• 1.5 cup Stir‑Fry Vegetables (frozen mixed stir‑fry blend, thawed)
• 0.25 cup Celery (thin strips)
• 0.25 cup Carrot (diced)
• 1 can Canned Pork Chunks (about 12 oz, drained; reserve broth)
• 2 cup Cooked Rice (pre‑cooked, refrigerated)
• 2 tbsp Vegetable Oil (for stir‑frying)

Instructions

1. Thaw Frozen Vegetables

   Spread the frozen stir‑fry vegetable mix on a clean surface near a sunny window and let it thaw for about 10 minutes, breaking up any clumps as they soften.

   Time: PT10M

2. Prep Fresh Veggies

   Slice the celery into thin strips and dice the carrot into small bite‑size pieces.

   Time: PT5M

3. Drain Pork and Reserve Broth

   Open the canned pork chunks, drain the liquid into a measuring cup, and set the pork aside. Use the drained liquid as part of the sauce water.

   Time: PT2M

4. Make Cornstarch Slurry

   In a small bowl, whisk together 2 tbsp cornstarch with 2 tbsp cold water until completely smooth; no lumps.

   Time: PT2M

5. Prepare Sauce

   Combine the slurry, 1 cup water (including the pork broth), soy sauce, brown sugar, rice vinegar, ground ginger, minced garlic, and a pinch of red‑pepper flakes in a bowl. Whisk until the sugar dissolves and the mixture is uniform.

   Time: PT3M

6. Heat Oil

   Add 2 tbsp vegetable oil to the skillet and heat over medium‑high until shimmering.

   Time: PT2M

7. Stir‑Fry Vegetables

   Add the thawed stir‑fry mix, celery strips, diced carrot, and half of the drained water chestnuts to the skillet. Stir‑fry for 4–5 minutes until the vegetables are crisp‑tender.

   Time: PT5M

8. Add Sauce and Thicken

   Pour the prepared sauce over the vegetables, reduce heat to low, and simmer for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the veggies.

   Time: PT4M

9. Heat Pork Chunks

   Add the drained pork chunks to the skillet, stir to combine, and cook for 2–3 minutes until the meat is heated through.

   Time: PT3M

10. Reheat Rice

    Place 2 cups cooked rice in a microwave‑safe bowl, cover loosely with a vented lid, and microwave on high for 2–3 minutes until steaming hot.

    Time: PT3M

11. Plate and Serve

    Divide the hot rice between two plates or bowls, top with the pork‑vegetable stir‑fry, and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

22 g

Carbohydrates

78 g

Fat

12 g

Fiber

5 g